Cottage cheese is a food I tend to forget about for a while, then notice again, then buy over and over until everyone is tired of it. And by “everyone” I mean Fuzz, who asked me to stop serving it. Little did she know H.E..B. had just had a “buy something get free cottage cheese” sale and that I had loaded up. That’s pretty much the inspiration for these cookies. They call for 1/2 cup cottage cheese so I made a dent in the stockpile.
Using extra dark cocoa powder (Dutch processed) made them very dark, and throwing in a good amount of not-too-sweet dark chocolate chips added the sweetness and richness the cookies needed to make them a dessert fit for any chocolate cookie. Yes, they are a cakey cookie, but the chocolate chips make the texture more interesting. As for the powdered sugar, it covers up the little flecks of cottage cheese that show up.
By the way, the Berger cookies are now in the freezer and they do freeze quite well! I’m going to serve them at a party tonight. Too bad none of the attendees are from Baltimore.
Dark Chocolate Cottage Cheese Cookies
- 1 1/4 cup plus 2 tablespoons 6.2 ounces all-purpose flour
- 1/4 cup unsweetened extra dark cocoa powder (Hershey's)
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup small curd cottage cheese
- 5 tablespoons plus 1 teaspoon unsalted butter
- 1/3 cup granulated sugar
- 1/3 cup light brown sugar packed
- 1 teaspoons vanilla extract
- 1 large egg
- 1 cup extra dark chocolate chips
- A little powdered sugar for dusting
- Preheat oven to 375 degrees. Line a baking sheet with nonstick foil.
- In a medium bowl, mix together the flour, cocoa powder, baking powder, baking soda and salt. Set aside.
- In a large mixing bowl or the bowl of a stand mixer, beat the cottage cheese for about a minute. Add the butter and both sugars and beat for another 2 minutes. Reduce mixer speed to low and add egg and vanilla, beating just until mixed.
- With a mixing spoon (or using the lowest speed of a stander mixer fixed with a paddle), gradually add the flour mixture to the butter mixture and stir until incorporated. Stir in the chocolate chips.
- Using a tablespoon measure, scoop up dough and arrange balls of dough (they'll be sticky -- not perfectly round) on the baking sheet about 2 inches apart. Bake on center rack for 10 minutes or until cookies appear set. Transfer to a wire rack to cool. After about 5 minutes or when the cookies are warm rather than very hot, sift some powdered sugar over them. This covers up the little flecks of cottage cheese.